Cappelletti Pasta with Blue Cheese & Green Vegetables

preparation 10 minutes
cook time 20 minutes
Serves 2

Cappelletti pasta is the perfect shape for a creamy sauce. Cappelletti means little hats; the shape is typical of Romagna cuisine and filled. However Garofalo Cappelletti are created with only quality durum wheat semolina and water and are just waiting to be coated in a delicious sauce.

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Ingredients Method

150g Garofalo Cappelletti
50g Baby spinach, sliced
3- 4 long stemmed broccoli, chop the stalk in to 2 cm pieces
90g green beans, chopped into 2cm pieces
½ courgette sliced and quartered
75g dolcelatte cheese
1 tsp dried herbs such as oregano
Olive oil

Bring your pasta water to the boil, salt the water, and add the Garofalo Cappelletti.

In a large pan heat 1- 2 tbsp of olive oil on a low heat, add the courgettes and season with a little salt, pepper and dried herbs such as oregano.

After the pasta has been cooking for 5 minutes, add the broccoli and green beans.

Next add the spinach to the pan with the courgettes. Carefully remove some pasta water from your cooking pasta and add to the pan along with the dolcelatte. Allow to simmer on a low heat and stir to melt the dolcelatte making a creamy sauce.

Once the pasta is cooked to the time on the pack, drain along with the vegetables and add to the pan with the creamy cheese and spinach sauce

Combine together and allow the sauce to coat the pasta and thicken a little.

Serve immediately into warmed pasta bowls.

Ingredients

150g Garofalo Cappelletti

50g Baby spinach, sliced

3- 4 long stemmed broccoli, chop the stalk in to 2 cm pieces

90g green beans, chopped into 2cm pieces

½ courgette sliced and quartered

75g dolcelatte cheese

1 tsp dried herbs such as oregano

Olive oil